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Changes to Winter Menu : Sneak Preview No. 2

SNEAK PREVIEW NO. 2

MORE MORSELS TO AMAZE YOU!

As the quote says:  “You cannot change what you are, only what you do” – and we’re excited because at Jane Brook, we’re doing it!!  We’re changing what we do!

In last week’s newsletter, we hinted that there’d be some old favourites, a couple of “blasts from the past”, delicious sharing plates and some newbies to tempt the tastebuds!  The image on this newsletter gives you a huge clue that “the Pies are back” – have a look at the descriptions below and start to drool!

The launch date for our new-look menu for winter is Saturday 20th June and we can’t wait to share what’s cookin’ in the kitchen!

To tempt you to call in and try our new menu, we’re putting together a fabulous 2+2+2 WINE OFFER of our premium red wines, boxed in a flat-pack ready to take home and enjoy with family & friends or pop in the cellar for future drinking.  And the price we’ve come up with is too good to refuse!  More on this next week.

We hope you enjoyed the long weekend just gone – perfect weather for cruising around the Swan Valley. If you’re looking for something a bit different to do on Sunday 7th June, we’ve got our “All Fired Up Feast” and there’s still a few spots left.  More information is available on our website or call us to book on 9274 1432 or email food@janebrook.com.au.

We’ll be sending you out a short email over the next few weeks & each time will give you more info on what’s happening. Then the big reveal the week before the new menu starts.WATCH THIS SPACE!

HERE’S MORE OF WHAT’S IN STORE :

Pie & Peas  – Beef Daube, beef shin slow-cooked in Jane Brook’s Back Block Shiraz, encased in organic pastry & served with a pea porridge. Grazing Board No. 1 –  sliced jamon, pork & rabbit rillettes, semi-cured & fresh chorizo, house pickles, chargrilled bread.  Perfect to share with a friend. Mushroom Tarte Tatin – Flaky organic pastry topped with sliced mushrooms & thyme.  Served with spicy pumpkin chutney & seasonal salads. Sticky Pork Ribs – Pork shoulder ribs cooked in master stock then crispy fried & served with a black vinegar & caramel sauce.  So moreish!

EMBRACE THE CHANGE – COME & CHECK IT OUT!

MORE DETAILS TO FOLLOW
Sincerely,The Team at Jane Brook

 

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